¾ cup basmati rice
4 cardamom pods, crushed
½ teaspoon salt
1 cup whipping cream
1/3 cup sugar
8 ounces mascarpone
¼ teaspoon rose water
chopped pistachios

1.In a 2-3 quart pan over high heat bring 1 ½ cups water, rice, cardamom and salt to boil. Turn down heat to simmer and cook about 25 minutes until rice is done. Fluff with a fork, cover and let it cool to room temperature. Discard cardamom pods.

2. In a bowl combine cream sugar, mascarpone and rosewater. Whip it using an electric mixer at medium speed until thick.

3. Stir in rice, spoon into dessert bowls or glasses. Cover and chill until cold, about an hour. Sprinkle with pistachios just before serving.